Mushroom Pinwheels
Elevate your appetizer game with these irresistible Mushroom Pinwheels—a perfect blend of flaky puff pastry and a creamy, savory mushroom filling. Featuring sautéed button mushrooms infused with garlic, shallots, and fresh parsley, mixed with velvety cream cheese and a hint of Parmesan, these bite-sized delights are both indulgent and easy to make. A touch of golden egg wash ensures they're as stunning as they are delicious, while their compact size makes them ideal for parties, brunch spreads, or snacking. Ready in under an hour, these mushroom pinwheels bring restaurant-quality flavor to your table with minimal effort. Serve them warm for a crisp, buttery exterior with a mouthwatering filling that’s sure to impress!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 250 grams button mushrooms
- 2 tablespoons butter
- 2 cloves garlic cloves
- 1 shallot
- 2 tablespoons fresh parsley
- 120 grams cream cheese
- 50 grams Parmesan cheese, grated
- 1 egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon olive oil
Instructions
Thaw the puff pastry sheets according to package instructions and preheat the oven to 200°C (400°F).
Finely chop the mushrooms, garlic, shallot, and parsley.
In a skillet, heat the butter and olive oil over medium heat. Add the shallot and garlic, and sauté until fragrant, about 2 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and the liquid evaporates, about 6-8 minutes.
Stir in the parsley, salt, and black pepper. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the mushroom mixture, cream cheese, and Parmesan cheese. Stir until well blended.
On a lightly floured surface, roll out one puff pastry sheet. Spread half of the mushroom filling evenly over the sheet, leaving a small border around the edges.
Carefully roll the pastry into a log, starting from one of the long edges. Seal the edge with a little water to secure the roll.
Repeat the process with the second puff pastry sheet and the remaining filling.
Using a sharp knife, slice the rolls into 1.5 cm (1/2 inch) thick pinwheels.
Place the pinwheels flat on a parchment-lined baking sheet.
In a small bowl, beat the egg and brush it over the tops of the pinwheels for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 757 mg | 58% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
